- 8 RED CHILI PEPPERS
- 1 GREEN MANGO, cleaned and cut
- 1 TEASPOON OF SALT
- 1 TSP SHRIMP PASTE (TRASSIE)
- 2 TBSP OIL
- 1 SMALL ONION, chopped
- 1 PIECE OF LEMON GRASS, chopped
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- 12 RED CHILLIES, chopped finely
- 2 CLOVES GARLIC, mashed
- 1/2 CUP RICE VINEGAR
- 1/2 CUP SUGAR
- 2 TBSP FISH SAUCE
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Cut the peppers small and mix with the rest of the
ingredients. Grind very fine in a food processor, or for an even better
result, with mortar and pestle. Put in a glass jar. You can keep the
sambal in the fridge for 2 months.
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Mix the chillies, garlic, vinegar,
sugar and fish sauce and bring to the boil. Cook until all sugar has
dissolved and the fluid becomes syrup. Puree this sauce.
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